Kitchen Wisdom Gluten Free Lasagne is delicious and easy to assemble.  I grew up eating gluten rich pasta and often made Lasagna by boiling the noodles first. In later years, I moved on to the no boil method.  My experience has demonstrated that Gluten Free Lasagna pasta does not lend well to precooking. Just use gluten free lasagna noodles as no boil.  The no boil noodle approach requires considerably more moisture for gluten free than it does for wheat pasta.  The bottom layer has the most moisture added, as it will set a steam reaction in place during baking.  I know guests will love this delicious baked pasta dish!

      Yields 7″ x 13 ” Tray of Lasange

Ricotta Mixture:

2  pounds whole milk Ricotta*

2  whole Eggs

3  Tablespoons Grated Cheese

¼  pound shredded Mozzarella

 For the Layers:

Approximately 13 ounces gluten free Lasagne Noodles

¾  pound shredded Mozzerella

3-4  Tablespoons Grated Cheese

4 ½ cups previously prepared Tomato Sauce, a thinner sauce

3 tablespoons (scant) of water

 

Preheat the oven to 350 degrees.  Use a deep baking dish or roasting pan approximately 7” x  13”.    Prepare Ricotta Mixture, by placing all ingredients in a mixing bowl and combine well.  Place aside.

 Ladle 1 ½ cups of sauce into the bottom the baking dish, add to it the scant 3 tablespoons of water.  Use a spoon to quickly mix and

combine.  The extra water is for steam action that will build up during baking, it is not nearly enough to interfere with flavor.  Place a layer of noodles across bottom. Allow the curly ends of the pasta to overlap.

Place dollops of ricotta mixture across previously placed lasagna noodles.  Smooth with back of spoon to completely cover entire surface.  Very important to layer the cheese to the sides of the pan, this creates a moisture barrier which supports the gluten free pasta

in cooking evenly and to having rubbery texture when done.

     Place another layer of lasagna pasta over ricotta mixture.  Break pasta with hand to make the correct size.  Stuff broken pieces of pasta at ends, sides and corners, covering the entire surface.  I place the second  layer end in a different direction than the first.  I find this makes the pasta hold even better shape for serving.

    Ladle another 1 ½ cups of tomato sauce to cover uncooked pasta.  Sprinkle some grated cheese and dollop another round of ricotta

over the sauce layer, being sure again to get the cheese to the ends of the pan.

      Finally, place one last layer of dry lasagna pasta over the ricotta mixture, in the same direction as the first layer of pasta, being sure to place pasta to the side of dish.  Ladle another 1 ½ cups of tomato sauce over the pasta. Sprinkle with some grated cheese and crumble shredded mozzarella across top.

     Cover with foil, crimped at ends.  Bake covered for 35 minutes in the center of the oven.

     Check lasagna for dryness, ladle a few tablespoons of sauce around edges that seem dry.  Place foil back on, crimp sides.  Bake for another 15 minutes.

     Uncover and bake for an additional 7 minutes.  Remove from oven, allow to rest at least 30 minutes before attempting to cut into it.

  *Ricotta:  Use a high quality and flavorful ricotta.  I know it is a bit more expensive, but using inferior brands reduces quality in texture and flavor.

“Lasagne” by Liz Conforti, Forget What You Know About Wheat(c) 2014

Make some delicious kitchen wisdom gluten free Meatballs

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